Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia

  1. Tarjuelo, L.
  2. Pardo, J.E.
  3. Álvarez-Ortí, M.
  4. Pardo-Giménez, A.
  5. Millán, C.
  6. Rabadán, A.
Revue:
Nutrients

ISSN: 2072-6643

Année de publication: 2022

Volumen: 14

Número: 15

Type: Article

DOI: 10.3390/NU14153106 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable